Timeline
hidekitakakoIt is named "Natsumushi" (summer insect), which means it has a light and refreshing flavor suitable for summer. It is not too sweet and not too dry. It is as easy to drink as water, but can also be described as tasteless like water. However, it is named Natsumushi because it is meant to be drunk as lightly as water, and to seek depth in this type of seasonal sake would be to expose the ignorance of the drinker. hidekitakakoFruity and shwashy. The sweetness is smooth and light. It has a good sharpness. The balance of drinkability is very sophisticated, and it is an ambitious urban work brewed in Kujukuri that is typical of a brewery representing modern sake. It is so easy to drink that you will find yourself drinking a four-pack in no time. hidekitakakoAlthough it is a sweet wine, its sweetness is moderate and not overbearing. It has an elegant taste that is liked by both the rich umami group and the light dry group. Because it is not too assertive, it is a very good sake for a meal, and it is a dexterous sake that is well-balanced in its modesty. It is a modest sake in terms of character, but as a sake that accompanies a meal, it is a first-rate host. The essence of Japan is the art of accompanying, and this is a valuable sake brewery that is a leader in pure Japan, a sake that can only be obtained by those who have acquired this art. KLight and easy to drink, but the taste leaves a strong umami flavor.
Beautiful balance of sweet and sour at the entrance.
If you call it a berry type, well...
Great value for money, but I think I raised my expectations too high.
It is easier to feel the beautiful balance of sweet and sour when it is closer to room temperature.
4.5 hidekitakakoIt is fruity but has a good sharpness and does not linger.
It is full of smooth flavor and is not cloying.
It is easy to drink and has an elegant atmosphere.
It is very delicious. The degree of this persistency strongly suggests the high sense of the winemaker. sikamaruAbe after a long time. It has a pleasant slight gasiness and a mild sweetness and umami. However, as a whole, it is refreshing and has a good sharpness. It is a hospitable sake that goes well with any occasion. sikamaruI've had my eye on red and white for a while. After much hesitation, I chose the white one. The aroma is quite strong with lactic acid bacteria like yogurt. Is it a feeling I don't like? But the taste is not lactobacillus feeling. It is a strange feeling. But the taste is rather full, and it is beautiful but drinkable. I wonder what the red is like. disryI have a feeling that the heat will gradually ease from this week. Sake season is about to arrive. So, I opened a bottle of Sairai.
I thought it was too sweet right after opening the bottle, but it lasted about 3 days! But after about 3 days, my impression changed a little.
The aroma was mild lactic acid. I didn't feel the usual peach aroma. There is a slight gassy feeling, but not too much.
The sweetness is less pronounced than on the first day, but still strong. Delayed, but still quite strong acidity.
In the second half, the acidity and bitterness come with a bang, and finally the bitterness joins in for the finale. The strong sweet, sour, and bitter flavors continue until the aftertaste.
It is quite unique and assertive. I wonder if Sairai is like this.... It would have been better if it was a little easier to drink.
disryIt's here again this year, the tasty cold chrysanthemum. I was in a hurry, but I managed to get it.
The aroma is pineapple. Tropical atmosphere. The gasiness is quite strong.
It has a refreshing sweet acidity that is neither too strong nor too weak. It has a good aroma of rice and a strong umami flavor.
The acidity and umami continue with a slight bitterness at the end. The lingering bitterness stimulates the tongue.
This year, too, it was delicious and very satisfying. I think I will buy another bottle. 中トロ｜生酛好き🌾Raw rice (production area): Asparagus: Yamada Nishiki, Kake: Gohyakumangoku
Yeast.
Refined rice ami(%):50
alc(degree): 16
Japaneseness: +2
Acidity: 1.7 中トロ｜生酛好き🌾Rice Source: Miyamanishiki (Nagano Prefecture)
Yeast: Kyokai No. 7 (Masumi yeast)
Rice polishing ratio (%): 55
Alc(degree): 15
Sake Degree: 15
Acidity 中トロ｜生酛好き🌾Rice (producing region): Shirakaba-Nishiki, Yoneshiro
Yeast
Rice polishing ratio (%): 70
Alc(degree): 14
Sake Degree
Acidity 中トロ｜生酛好き🌾Rice Source: 100% Gin-no-sato (Fukui Prefecture)
Yeast: Brewer's yeast
Rice polishing ratio (%): 40
Alc (degree): 15
Sake Degree: 15
Acidity 中トロ｜生酛好き🌾Rice (producing region): Yumeko
Yeast: Yeast
Rice polishing ratio (%): 60
Alc(degree): 16
Sake Degree: 16
Acidity: 0.01 中トロ｜生酛好き🌾Rice (producing region): Hitomebore
Yeast: Miyagi yeast
Rice polishing ratio (%): 60
Alc(degree): 16
Sake meter: +11
Acidity: 1.7 中トロ｜生酛好き🌾Rice (producing region): 100% Akita Sake Komachi (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 65
Alc (degree): 12
Sake Degree: 12
Acidity AramasaViridian ヴィリジアン -天鷲絨- 2020-純米生酛原酒 中トロ｜生酛好き🌾Rice (producing region): 100% Misato Nishiki (produced in Akita Prefecture)
Yeast: Kyokai No. 6
Rice polishing ratio (%): 50
Alc(degree): 13
Sake Degree: 13
Acidity 中トロ｜生酛好き🌾Rice (producing region): 100% Yamadanishiki (Hyogo Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 50
Alc (degree): 15
Sake degree: 0
Acidity: 1.5 中トロ｜生酛好き🌾Rice (Origin): 100% Omachi (Okayama Prefecture)
Yeast: Kyokai 1601
Rice polishing ratio (%): 50
Alc(degree): 16
Sake degree: +1
Acidity: 1.5 disryLast year I missed out on buying and could not drink Hana-Kun, but this year I got it in full force.
Sweet yogurt-like aroma. Melon🍈 aroma follows. The gasiness is also quite strong, which is even better.
The sweetness comes first but does not linger. The acidity that follows has a strong attack. Very juicy sweet and sour.
Finishes with a slight bitterness on the tongue with a sizzling sensation.
Sweet and sour melon delicious schwarz yogurt sake. Easy to drink, easy to pair with food, nothing to speak of...well worth the year's wait! RecommendedContentsSectionView.title
